St Paul Lobster
The St Paul rock lobsters are a nocturnal scavenger, hiding in cracks and caves on the rocky sea floor and coming out at night to feed on seaweed and carrion. These large crustacean species, growing up to 37cm long and look very similar to the West Coast Rock Lobster (Jasus lalandii).
This species is caught in the cold waters in the deep temperate South Atlantic Ocean. Keep a look out as this lobster is often referred to as the Spiny Lobster at times opposed to it’s more common names.
This is a hard-shelled cold-water species, so the meat is succulent and sweet. Since lobster meat is fairly delicate, it is best to ensure that a proper thawing practice is used and that the meat remain as cold as possible before cooking, thawing the tails in a sealed bag in the fridge for at least 6 hours should suffice. Lobsters are known to be able to be cooked in a variety of different ways and one can either boil, steam or grill the shellfish to perfection resulting delicious lobster meat.
The St Paul Lobster has been considered sustainable and awarded the Marine Stewardship Council Certification (MSC) as of 2020. This is one of the highest sustainability recognitions and not a common occurrence with rock lobsters.